Stroke is a sudden loss of brain function caused by the disruption of blood flow. The disruption of blood flow to the brain causes brain cells to die resulting in symptoms such as impaired ability to move, speak, see, think or feel. The most common type of stroke, ischemic stroke, is caused by disruption in blood flow from a blood clot. The risk of ischemic stroke, like other forms of cardiovascular disease such as heart disease, is largely influenced by dietary, nutritional and lifestyle factors.
A recent review of seven studies involving 250,000 participants found a significant association between the risk of ischemic stroke and the amount of magnesium consumed. Higher intakes of magnesium resulted in reduced risk of stroke and the higher the intake, the lower the risk. In these studies, magnesium was consumed only from dietary sources, not supplements. It’s possible that other factors may have contributed to the reduced stroke risk such as dietary fibre, which is found in foods naturally high in magnesium. But, it is reasonable to assume that magnesium is largely responsible for this positive outcome. Many studies have shown that magnesium reduces blood pressure, improves blood sugar control in diabetics and potentially reduces inflammation and all of these are factors play an important role in increasing risk for stroke. Based on this study, it seems reasonable to increase dietary sources of magnesium and supplement with additional magnesium to ensure optimal intake.
Am J Clin Nutr February 2012 ajcn.022376
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